In a large pot, heat vegetable oil over medium heat until shimmering, about 5 minutes.

Carefully add the peeled and sliced green plantains to the hot oil, frying for 5 to 7 minutes until golden brown and tender.

In a mixing bowl, combine the fried plantains, minced garlic, salt, black pepper, ground cumin, and chicken broth. Mash until combined yet chunky.

Form the mofongo mixture into small mounds or balls and set aside.

In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2 minutes until pink, then add lime juice, paprika, and red pepper flakes.

To serve, place mofongo mounds on a plate and top with garlic lime shrimp. Garnish with chopped cilantro.